Courgette Madelines

What to do with all the squash and zucchini at the Farmer’s Markets? This is an easy and cheesy one bite appetizer to start off the evening. If you do not have a madeline pan a mini muffin pan will work.

Makes 12

Ingredients:

2 large fresh eggs

2 Tbl Extra Virgin Olive Oil

1 cup grated raw courgette loosely packed

2 Tbs Crème fraîche

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp Salt

1 tsp ground black pepper

1/8 tsp cayenne pepper

¼ cup Parmesan cheese finely grated, more for topping  

¼ cup chopped fresh herbs (basil, oregano, chives, parsley)

2 Tbl melted butter for preparing pan.

Directions:

Preheat oven 350 °

Beat the eggs until light and fluffy in a mixer for one minute, then drizzle the olive oil into the egg mixture while it’s still mixing. The batter will become pale yellow while mixing. Stop mixing once the oil is incorporated.

Mix together separately the grated courgette with the cream fraîche.

Mix the dry ingredients together in a separate bowl. Mix the Parmesan cheese and herbs in a bowl. Gently fold all of the above ingredients together a bit at a time, until just incorporated.

Melt the 2 Tbl butter. Using a pastry brush, lightly brush the pan with melted butter.  You need to grease the pan even if you’re using a nonstick pan. We want to avoid any chance of sticking.

Fill the pan with 1 Tbl of batter and sprinkle the tops with grated parmesan cheese. Chill the dough for 30-60 minutes. This time to rest and chill the batter will give you a belly on your madeline, which is what you are looking for in a madeline.

Bake at 350 ° for 10-12 minutes or until golden brown on top.